July 18, 2013

Easy Oven-Roasted Summer Vegetables


When it comes to vegetables, there's not much easier ... or more delicious, for that matter ... than a big ol' pan of roasted mixed vegetables.  And the beauty of the summer season is that we have such a huge variety of fresh vegetables available at our fingertips to cook up in this simple-yet-delicious way.  Like zucchini.  Or yellow summer squash.  Or green beans.  Or asparagus ...

... the list of possibilities goes on and on.

Roasting is probably my favorite way to enjoy summer's bounty of zucchini and summer squash.  I especially love the flavor of the extra-browned edges of roasted zucchini.  Well, truth-be-told, I especially love the flavor of the extra-browned edges of about any roasted vegetable.


The other night I was visiting my parents, and got a wonderful dinner surprise ~ Mom made a huge batch of roasted mixed vegetables!  As much as I totally love roasted vegetables, they're even that much better when someone else prepares them.

I was out on the deck with camera in hand {taking photos of some fabulous Double Blueberry Muffins Mom and I made together} when Mom walked out with this ginormous bowl of beautifully colorful vegetables, all cut up to make roasted vegetables for dinner.

"I'm making roasted vegetables for dinner," she said.  "Want to take pictures?"  So ... I turned and took this impromptu photo of her hands holding the bowl of vegetables ... and I love it.  Sometimes it's the unplanned things that turn out to be our favorites.


Then I photographed Mom doing the rest of the process so we could share roasted vegetables with you.

When preparing roasted vegetables, you can do just about any combination of vegetables that suits you.  A lot of times, I take advantage of summer's abundance of zucchini and summer squash and do just those two vegetables together.  Sometimes I throw in some onions or mushrooms with them.  Sometimes, I roast just asparagus.  Or just green beans.  It's pretty much a 'whatever' kind of veggie cooking method!  It's nice like that.

Mom chopped up a whole bunch of different veggies for her roasted summer vegetables version.


But whatever veggies you choose, the method remains simple.  

Simply place cut up veggies in a bowl and drizzle them with olive oil.  Toss them to get them good and coated with the olive oil, and then ...


... spread the veggies out in a single layer on baking sheets.


The single layer thing is important.

You want to make sure not to crowd the pan.  See in the photo below how there's space between the veggies?  That's a good thing.  It helps the veggies get a nice roast on them and keeps them from getting soggy.  Crowded veggies = soggy, mushy veggies.


Stick the veggies in the oven and roast away ...


... until the veggies get all tender, shrivel-y, and browned {or charred, as we like them} on the edges.


See all those charred edges?  Mmmmmm, that makes them soooo good.


Sprinkle the cooked veggies with some sea salt to finish them off ...


... and then get ready to enjoy a little oven-roasted summer vegetable heaven.  Which is even more heavenly when made by Mom.

We invite you to follow The Kitchen is My Playground with Google+, PinterestFacebookTwitter, bloglovin', or Feedburner.  We'd love to have you back soon!





Roasted Summer Vegetables


Ingredients
  • 1 medium-sized zucchini, cut in 1-inch chunks
  • 1 medium-sized yellow summer squash, cut in 1-inch chunks
  • 1/2 lb. asparagus, tough ends removed & cut in 2-inch lengths
  • 2 sweet bell peppers (red, yellow, or orange), cut in 1-inch chunks
  • 12 oz. fresh mushrooms, halved (small ones can be left whole)
  • 1 large onion, sliced vertically into chunks
  • 1 c. baby carrots, halved lengthwise
  • 1/4 c. extra-virgin olive oil
  • sea salt, to taste
Directions
  1. Place the cut-up vegetables in a large bowl. Drizzle olive oil over the vegetables and toss to evenly coat. If the vegetables seem dry, add a bit more olive oil.
  2. Spread the vegetables out in single layer on two jelly-roll baking pans, being sure to not crowd the pans. Bake at 425 degrees for approximately 25 - 35 minutes until vegetables are tender and some of the edges are charred, stirring the vegetables about every 10 minutes. 
  3.  Season to taste with sea salt before serving.
Note - You can use just about any combination of vegetables you'd like with this roasting method.  Change it up to suit your taste.

Enjoy!

5 comments:

  1. Tracey, these roasted veggies look delicious! It is so true that the fresh produce available during the summer is one of the major things that make summer so enjoyable. Thanks for sharing how you roast your vegetables in this great post!

    ReplyDelete
    Replies
    1. Thank you so much, Lynn! You always share such kind words. I love having you here at The Kitchen is My Playground!

      Delete
  2. I love those photos, they make the vegetables look even more mouth watering! Yum!

    ReplyDelete
  3. I just learned the wonders of roasted veggies this year and can't believe I missed out for all those years!! Roasting brings out such amazing flavor and its so easy to do. Are there any veggies that don't taste amazing after roasting? I make mine (in the oven or on the grill) exactly like in your recipe. :) Sometimes we mix in some balsamic vinegar along with the olive oil. :)

    ReplyDelete
  4. My favorite summer side dish is roasted veggies. These look amazing! Thanks so much Tracey for sharing them at the Weekend Potluck last week. I can always count on you for delicious dishes. Have a terrific week!
    ~Kim

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

Share Buttons

Get widget